I made this formula, My Favorite Tofu Strips, roused by, and wholeheartedly missing, a great vegetarian joint that existed in Winnipeg called Mondragon. Mondragon was a vegetarian bistro and book shop, housed in this current city's lovely and memorable Exchange District. Touted as Winnipeg's revolutionary symbol, Mondragon was the core of veganism in Winnipeg for quite a while. Or on the other hand, at any rate, it was for me.
As a youthful high schooler, I found a network at Mondragon, despite the fact that when I was there I generally sat without anyone else, drinking espresso while perusing a book or considering. That being stated, I did really meet some truly cool individuals and went to some astonishing occasions there. I additionally acquired from the racks of their book shop a portion of the books that have significantly affected my life.
My preferred dish to buy was the Southern Fried Tofu. I gave a valiant effort to re-make it in this formula. Mondragon consistently reminded me why I was veggie lover and I required an update this week. Making this formula helped me to remember every one of the encounters and things I learned while sitting in that bistro. I additionally pine for those tofu strips in any event once per week.
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MY FAVOURITE TOFU STRIPS
SERVES 2
ACTIVE TIME: 10 MINUTES ~ TOTAL TIME: 40 MINUTES
This is my absolute favourite thing to do with tofu. These tofu strips can turn any tofu hater into a tofu lover. Serve with maple dill sauce, recipe below.
Ingredients:
- 200 grams of extra firm, pressed tofu
- 1/4 cup gluten free bread crumbs* (see note from 2019)
- 1/4 cup nutritional yeast
- 1 tsp southern fried chicken seasoning (this blend by Splendor Garden is my favourite – but for a simple version use 1/2 tsp each of onion and garlic powder, and increase salt by a pinch or two)
- 1/4 tsp salt
- 1/4 cup + 2 tbsp chickpea flour (or besan flour)
- 1/4 cup water
- splash of apple cider vinegar
- 2 tbsp oil
Directions:
1. Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
2. In a shallow dish, mix together the bread crumbs, nutritional yeast, spice mix, and salt.
3. In a separate shallow dish, mix together the chickpea flour, water, and apple cider vinegar.
4. Spread the oil onto the parchment paper.
5. Slice the tofu into strips. Dip them into the flour mixture then into the breadcrumb mixture and place onto the oiled parchment.
6. Bake for 20 minutes, flip, then bake for an additional 10 minutes.
7. Serve with maple dill sauce, recipe below.
*UPDATE: I don’t always have gluten-free bread crumbs around, and honestly, they can vary quite a bit in size and texture! Lately, I have been using cornmeal, or instant polenta. It works great and you get a really nice crisp!
MAPLE DILL SAUCE
SERVES 2
ACTIVE TIME: 5 MINUTES ~ TOTAL TIME: 5 MINUTES
This maple dill sauce is a vegan take on Honey Dill Sauce, a condiment that is unique to Manitoba, Canada. It pairs perfectly with these tofu strips, but also happens to taste great with anything.
Ingredients:
- 1/4 cup vegan mayo
- 1/4 tsp garlic powder
- 1/4 tsp mustard powder
- 3/4 tsp dill
- 3/4 tsp maple syrup
- salt, to taste
Directions:
1. Mix all the ingredients together in a bowl. Chill until you’re ready to serve.
For more detail : bit.ly/2OW4t7q
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